Prep: 30 min | Cook: 22 mins | Total: 52 min | Serving: 4 | Yield: 4 servings
Yes, you read it right! This Avocado soup is the real deal. To be honest, I wasn’t expecting a delicious taste because I never thought that avocado will taste great in a soup. I was wrong because it is very delicious! Give it a try and taste it yourself. Enjoy!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 eaches Chicken, broilers or fryers, breast, meat only, raw
1 tablespoon oil, olive, salad or cooking
1 large Onion, raw
3 Lime juice, raw
1 cup Cilantro, raw
2 Peppers, jalapeno, raw
3 cloves Garlic, raw
4 cups Water, municipal
2 tablespoons Soup, chicken broth or bouillon, reduced-sodium, dehydrated, dry
3 large Avocados, raw, all commercial varieties
¼ cup Queso Fresco Cheese
HOW TO MAKE SPICY LIME AVOCADO SOUP
Step 1: Pour water into a small pot.
Step 2: Place the pot on the stove and bring the water to a boil.
Step 3: Add in the chicken and continue to boil for 7 minutes or until it reaches 74 degrees C or 165 degrees F. Drain and set aside.
Step 4: Pour cold water on top of the chicken for a speed cooling process.
Step 5: Shred the chicken using a fork or you you hands.
Step 6: In a large pot, add the olive oil and turn the heat to medium.
Step 7: Add half a cup of onion, half a cup of cilantro, lime juice, garlic, and jalapeno peppers. Saute and cook for 5 minutes or until the onion turns slightly green.
Step 8: In a small bowl, add 4 cups of water and the bouillon powder. Stir until well mixed.
Step 9: Transfer the mixture into the pot.
Step 10: Cook for 5 minutes and add in the shredded chicken.
Step 11: Prepare 4 clean bowls. Ladle the soup and fill each cup.
Step 12: Garnish with the rest of the onion, avocado, cilantro, and queso fresco.
Step 13: Serve and enjoy!
NOTES:
Jalapeno is optional. If you are not a fan of spicy food, do not add the jalapeno.
I only use low-sodium chicken broth. I like to control the saltiness of the dish.
Use fresh cilantro for the best flavor.
If you do not have Queso Fresco, you can use mozzarella cheese or Monterey Jack instead.
Nutrition Facts:
Per Serving: 495.3 calories; 34.3 mg cholesterol; 538.9 mg sodium; 18.7 g protein; 29.1 g carbohydrates
Ingredients
- 2 eaches Chicken, broilers or fryers, breast, meat only, raw
- 1 tablespoon oil, olive, salad or cooking
- 1 large Onion, raw
- 3 Lime juice, raw
- 1 cup Cilantro, raw
- 2 Peppers, jalapeno, raw
- 3 cloves Garlic, raw
- 4 cups Water, municipal
- 2 tablespoons Soup, chicken broth or bouillon, reduced-sodium, dehydrated, dry
- 3 large Avocados, raw, all commercial varieties
- ¼ cup Queso Fresco Cheese
Instructions
Step 1: Pour water into a small pot.
Step 2: Place the pot on the stove and bring the water to a boil.
Step 3: Add in the chicken and continue to boil for 7 minutes or until it reaches 74 degrees C or 165 degrees F. Drain and set aside.
Step 4: Pour cold water on top of the chicken for a speed cooling process.
Step 5: Shred the chicken using a fork or you you hands.
Step 6: In a large pot, add the olive oil and turn the heat to medium.
Step 7: Add half a cup of onion, half a cup of cilantro, lime juice, garlic, and jalapeno peppers. Saute and cook for 5 minutes or until the onion turns slightly green.
Step 8: In a small bowl, add 4 cups of water and the bouillon powder. Stir until well mixed.
Step 9: Transfer the mixture into the pot.
Step 10: Cook for 5 minutes and add in the shredded chicken.
Step 11: Prepare 4 clean bowls. Ladle the soup and fill each cup.
Step 12: Garnish with the rest of the onion, avocado, cilantro, and queso fresco.
Step 13: Serve and enjoy!
NOTES:
Jalapeno is optional. If you are not a fan of spicy food, do not add the jalapeno.
I only use low-sodium chicken broth. I like to control the saltiness of the dish.
Use fresh cilantro for the best flavor.
If you do not have Queso Fresco, you can use mozzarella cheese or Monterey Jack instead.
